The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

To Broil or Toste a Carp divers wayes, either in sweet Butter or Sallet Oyl.

TAke a carp alive, draw it, and wash out the blood in the body with claret wine into a dish, put to it some wine vinegar and oyl, then scrape off the slime, and wipe it dry both outside and inside, lay it in the dish with the vine∣gar, wine, oyl, salt, and the streight sprigs of rosemary and parsley, let it steep there the space of an hour or two, then broil it on a clean scowred gridiron, (or toste it before the fire) broil it on a soft fire, and turn it often, being fine∣ly broiled, serve it on a clean scowred dish, with the oyl, wine, and vinegar, being stewed on the coals, put it to the fish, the rosemary and parsley round the dish, and some about the fish, or with beaten butter and vinegar, or but∣ter and verjuyce, or juyce of oranges beaten with the but∣ter, or juyce of lemons; garnish the fish with slices of orange, lemon, and branches of rosemary; boil the milt or spawn by it self, and lay it in the dish with the carp.

Or make sauce otherwayes with beaten butter, oyster li∣quor, the blood of the carp, grated nutmeg, juyce of orange, white wine or wine vinegar boild together, crumbs of bread, and the yolk of an egg boild up pretty thick, and run it over the fish.